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Saturday, October 8, 2011

Pumpkin Pie Ice Cream

I'm all about pumpkin this month. I never think to bake with it during the rest of the year. It's a fall thing and should ever remain a fall thing. That way, when I overindulge in pumpkin pie, pumpkin mousse, pumpkin cookies, pumpkin biscotti, and pumpkin ice cream I can blame it on the season.

Shhhh! It has worked for me this long.... let me have this one.

I scoured the internet looking for a perfect Pumpkin Pie Ice Cream and AGAIN I returned to my dad's ancient ice cream cook book for the best recipe.

(In case anyone is wondering, it is called "Ice Cream" by Mable and Gar Hoffman. Published by HP Books.)

I think from now on I shall just start with that book and go from there. The recipes are simple, straight forward, and amazingly smooth and tasty. Of course, I made a few small changes to the recipe because I can't leave well enough alone. ﻿

Pumpkin Pie Ice Cream

Ingredients

1 16 oz can pumpkin (I used a generous 2 cups)

1 cup packed brown sugar

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1 cup half and half

2 cups whipping cream

Directions

Put pumpkin and brown sugar into bowl of stand mixer. Mix until smooth. While mixer is running gradually add all other ingredients. Mix until very smooth, scraping down sides as necessary.

Pour into container of ice cream maker and process according to manufacturer's instructions. May have to do in 2 batches, depending on the size of your machine. ﻿

Sooooo easy. Dangerously easy.

And delicious.

Tastes like pumpkin pie with whipped cream on top but all frozen in an ice cream.

Hopefully you are one of those people who likes pumpkin. If not....well..... I'm afraid the deliciousness of this recipe will be lost on you.

It's sad really.

Regardless of your pumpkin/anti-pumpkin stance, bring this to your next family Thanksgiving dinner (or any other dinner for that matter) and impress the relatives with your kitchen skills. I'm willing to bet not too many people have sampled Pumpkin Pie Ice Cream and will be thinking you are a super genius for making this.

Oooooh..... I just had a thought.....this would also be cool to serve at Halloween amongst the spooky dishes at dinner. Maybe freezing it into a brain mold or some such spookiness would work.

Don't get me wrong...this would also be delicious in the spring or summer BUT eating pumpkin during those seasons would just be crazy talk.
Craaaaaaaaazy!!